Buttered Carrots with Orange and Parsley

Buttered Carrots source: American Test Kitchen
Ingredients: Serve 6 to 8
3 tablespoons unsalted butter
2 pounds carrots, peeled and sliced ¼ inch thick on bias
Salt and pepper
2 tablespoons minced fresh chives

Procedures:
Melt butter in 12 inch skillet over medium heat. Add carrots and ½ teaspoon salt and cook, covered, until steam begins to escape from under lid, about 5 minutes. Reduce heat to low and continue to cook, covred, stirring occasionally, until carrotes are just tender, 15 to 20 minutes loner.

Remove lid, add ¼ teaspoon pepper, and cook, stirring occasionally, until liquid is evaporated and butter begins to brown, about 5 minutes. Sprinkle with chives and season with salt and pepper to taste. Serve. End

Variations:
Buttered Carrots with Shallots and Tarragon
Add 2 thinly sliced shallot with carrots in step 1. Substitute 1 tablespoons minced fresh tarragon for chives

Butter Carrots with Ginger and Cilantro
Add 2 teaspoons grate fresh ginger with carrots in step 1. Substitute 1 tablespoon minced fresh cilantro fro chives.

Buttered Carrots with Orange and Parsley
Add 1 teaspoon grated orange zest with carrots in step 1. Subtitute 1 tablespoon minced fresh parsley for chives.